Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.

Make small balls out of the chhena.

For Syrup:

In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for 15-20 minutes while stiring it occasionally.

The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.

Serve cold for better taste.

Note:

The chhena needs enough kneading to make spongy rasagola.

The rasagola reduces it’s shape little bit after switching off the flame.